Abstract
Acrylamide is a toxic compound that occurs in thermally processed foods. Food waste valorisation is a common trend that alleviates the environmental burden by upcycling agricultural waste into higher-value materials. In this perspective, this review examined the potential of using agricultural waste to reduce acrylamide in food products, and the eventual challenges. Emphasis was placed on the mechanisms of mitigation of acrylamide using agrifood waste materials, recovery of valuable compounds from agrifood waste, practical applications in the food sector, potential challenges, and economic and environmental implications. Agrifood-sourced materials, such as antioxidants, dietary fibre (DF), pH modulators, and asparaginase, have been widely used to reduce acrylamide in heat-processed food products. Citrus waste is commonly used as a predominant material for acrylamide mitigation food products. Several factors such as concentration, composition of food and extract, and processing technique and conditions affect the efficiency of waste material in minimising and mitigating acrylamide formation.